French Fries With Three Dips Recipes

FRENCH FRIES WITH THREE DIPS

Steps:

• 1. Turn your oven to 425°F.
• 2. Peel the potatoes and cut them into equal sized sticks, about a 1/2 inch wide. Toss the pieces that are too small because they will burn in the oven.
• 3. Rinse the potatoes pieces and place them in a large pot of boiling salted water. Boil for 2 minutes. Strain the potatoes and rinse them in cold water until they cool. Place the potato sticks on a layer of paper towels and let them dry off.
• 4. Once dried, place the potatoes on a baking sheet lined with parchment paper. Dribble the oil on top and toss the potatoes with your hands until the oil is evenly distributed. Spread the potatoes evenly along the baking sheet, and make sure that the potato pieces are not touching each other.
• 5. Bake the potatoes in the middle of your oven for about 30 minutes. Turn the potatoes after about 15 minutes so they get even color.
• Rosemary Mayonnaise
• 1. Mix the mayo and rosemary.
• 2. Let it sit for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.
• Wasabi Mustard
• 1. Mix the mustard and crème fraîche in a bowl and add the wasabi. Start with 1/4 tsp and taste the mixture. Then add the rest to desired spiciness. Keep in mind that the flavor will be enhanced the longer the dipping sauce sits.
• 2. Let the mixture sit for at least an hour in the fridge. When you are ready to serve the sauce, add salt and pepper to taste.
• Curry Ketchup
• 1. Mix the ketchup and curry, and let it sit for at least an hour in the fridge.
• Serving tip:
• Nothing says "party" like individual serving cups-they are easy for your guests to hold while mingling and look great. Serve the fries in decorative cones made out of any decorative paper or even something simple like a newspaper (why not the yellow pages?). Roll the paper into proportionate cones, line them with wax paper, and staple them at the edge. Serve the cones on a tray with the dipping sauces. Make the perfect tray yourself by punching holes in a box lid and placing the cones in the holes.
• Simplify:
• Buy frozen French fries from your grocery store that just need to be heated or even ready-made ones from a restaurant. Get rid of the "evidence" and serve the fries in decorative cones with your homemade sauces.
• For a challenge:
• Chop fresh herbs and mix with the pommes when they come out of the oven. It looks, smells, and tastes great. You can also use different colored potatoes, such as red skinned, orange sweet potatoes, or blue potatoes of the delta blue variety.

HOMEMADE FRENCH FRIES WITH FIVE DIPPING SAUCES

Steps:

• Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.
• Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
• While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.
• When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
• Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

ZIPPY OVEN FRENCH FRIES

Steps:

• Preheat oven to 400°F
• Place potatoes, butter and Frank's RedHot Sauce in large resealable plastic bag; Seal bag and toss potatoes to coat.
• Combine Fried Onions and cheese on sheet of waxed paper.
• Coat potatoes in crumb mixture, pressing firmly.
• Arrange potatoes in single layer in shallow baking pan coated with nonstick cooking spray.
• Bake, uncovered, 25 minutes or until potatoes are tender and golden brown.
• Serve with more hot sauce or mix 1 C ketchup w/ 1 or 2 T of hot sauce for a spicy dip.

PAULA DEEN'S BATTER-DIPPED FRENCH FRIES

Steps:

• Heat oil to 325° in a deep fryer or a large deep pot, no more than half full.
• Slice potatoes into wedges (peel or leave on potato skins).
• Fry potatoes for 2 minutes and drain, allow to cool off.
• Turn oil up to 360°.
• In a bowl combine flour, salt and black pepper and set aside.
• In another bowl add evaporated milk.
• Dip cool potato fries in evaporated milk than into flour mixture.
• Fry 5-10 minutes or until browned.
• Drain on paper towel and enjoy.